This traditional hot honey beef jerky strikes the perfect balance between sweet, sticky honey and fiery heat. The recipe honors the time-tested tradition of meat preservation while delivering complex flavors that develop as you chew. Using simple ingredients and traditional drying techniques, this jerky transforms everyday beef into a protein-packed, flavor-rich snack with just the right amount of chew.
Hot Honey Beef Jerky Recipe
4
portions30
minutes4
heures184
kcal5
heuresLaissez l'écran de votre appareil allumé
Ingrédients
900 g 2 lb beef top round or eye of round
80 ml 1/3 tasse low-sodium soy sauce
60 ml 1/4 tasse pure honey
2 cuillères à soupe 2 cuillères à soupe apple cider vinegar
2 cuillères à soupe 2 cuillères à soupe hot sauce (like Sriracha or Tabasco)
1 cuillère à soupe 1 cuillère à soupe Sauce Worcestershire
2 cuillères à café 2 cuillères à café poivre noir fraîchement moulu
1 cuillère à café 1 cuillère à café ail en poudre
1 cuillère à café 1 cuillère à café poudre d'oignon
1 cuillère à café 1 cuillère à café cayenne pepper
1/2 cuillère à café 1/2 cuillère à café paprika fumé
1/4 cuillère à café 1/4 cuillère à café Prague Powder #1 (optional, for food safety)
Equipement
Cutting board et Knife- Mixing Bowl
- meat thermometer
- Wire racks
- Oven or Food dehydrator
Directions
- Place the beef in the freezer for 1-2 hours until firm but not completely frozen, making it easier to slice thinly.
- Remove the beef from the freezer and slice against the grain into thin strips, approximately 3-4mm (⅛-inch) thick.
- In a small bowl, whisk together the soy sauce, honey, apple cider vinegar, hot sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, and Prague Powder (if using).
- Place the beef strips in a large zip-top bag and pour the marinade over them.
- Seal the bag, removing as much air as possible, and massage the marinade into the meat until all pieces are evenly coated.
- Refrigerate for at least 8 hours, preferably 12-24 hours, turning the bag occasionally to ensure even marinating.
- When ready to dry, remove the beef from the refrigerator and let it come to room temperature for about 20 minutes.
- Take the beef strips from the marinade and pat them dry with paper towels to remove excess moisture.
- Arrange the strips on dehydrator trays or wire racks, ensuring they don’t touch each other.
- If using a dehydrator, set the temperature to 160°F (71°C) and dry for 4-6 hours until the jerky bends without breaking but doesn’t snap.
- If using an oven, preheat to the lowest setting (ideally 170°F/77°C) and prop the door open slightly with a wooden spoon to allow moisture to escape.
- Check the jerky after 3 hours and then every 30 minutes until it reaches the desired consistency.
- Let the jerky cool completely before storing to allow the texture to set properly.
- The jerky is done when it’s dry to the touch but still slightly pliable, with no visible moisture when bent.
Notes
- For food safety, the USDA recommends heating beef to an internal temperature of 160°F (71°C) before the drying process. If your dehydrator doesn’t reach this temperature, consider briefly baking the marinated strips at 300°F (150°C) for about 10 minutes before dehydrating.
- The thinner you slice the meat, the quicker it will dry and the more tender the jerky will be. For a chewier texture, cut the meat slightly thicker.
